photos: m&j
The toasted meringue frosted cake got us thinking about swell childhood sweet treats. And the pillow-y pile of left-over meringue we had in our mixer gave us yet another idea from childhood, only slightly improved upon – fluffernutters with real, fresh marshmallow meringue and crunchy organic peanut butter – yum! This salty/sweet concoction still pleases grown-ups and kids alike, especially with the crusts cut off, thank you very much.
photos: m&j
The much appreciated holiday gift of our very own blowtorch came in quite handy this week when mountains of meringue were whipped up in the Kitchen Aid to frost an impromptu layer cake. Seven-minute frosting is always fun, but with the addition of actual fire, the toasted marshmallow waves and ripples created with the blowtorch conjure up so many wonderful dessert memories – from s’mores around the campfire to that amazing childhood fancy restaurant treat – baked Alaska! So fun to make and pretty freakin’ cool to serve – we recommend toasting meringue the next time cake baking is on the agenda.
photos: m&j
Okay, so neither of us actually cooked a Turkey this Thanksgiving. It has been done, but this year a) we were, fortunately, quite busy and b) we were invited elsewhere as guests. But that didn’t stop us from bringing some delicious sides (Brussels sprouts with horseradish sauce a la The Dutch, anyone?), fabulous cheeses (the La Tur and St. Agur lasted about as long as the first glass of champagne) and our favorite cranberry orange sauce – a super tasty and simple recipe that makes a great holiday host/hostess gift and beats the heck out of that can-shaped cranberry flavored thing!
photos: m&j
Easy and pleasing to serve to a table of hungry guests: slow roast seasonal veggies of your choice taste great with olive oil, salt, pepper, zesty lemon rind and some lovely fresh sprigs of thyme to compliment their own wonderful flavor.
photos: m&j
Fragrant, earthy, sweet and vaguely exotic – this subtle, jammy fruit makes such a light and perfect meal ender this time of year. We’ve been so lucky to have the two trees in Maryland producing quite a bumper crop for the first time this season – thank you for the inspired planting, Wright and Patsy!
photos: Brad Swonetz for The New York Times, m&j, Joseph Nicéphore Niépce (1832) and Marcus Nilsson for The New York Times
This New York Times Magazine was read from cover to cover before either of our heads had even hit the pillows on Saturday night – such a great issue full of so many interesting tips, recipes, factoids and wonderful opinions by our favorite food writers. Some highlights; last supper wishes from a famous few, how breakfast has evolved through the ages, the party planning menu matrix, food in art, literature, cinema and the many musings of Michael Pollan, Amanda Hesser, Sam Sifton, Mark Bittman, Mimi Sheraton, Maud Newton, Bill Buford and Eric Asimov … seriously just too much to get into – plus an interview with Mad Men creator, Matthew Weiner, to boot! This one’s a keeper.
photo in paper in m&j photo: Francesco Tonelli for the New York Times
Summer is almost over, so it’s only fitting that the Wednesday Times Dining section featured the remembrances and recipes of five food writers who share their idea of the idyllic summer ingredient and meal. The grilled peaches are making our mouths water. And, frankly, we can’t wait to try them all!
photos: Andrew Scrivani for The New York Times
In this Wednesday’s Dining Section feature, Melissa Clark shared her delightful recipe for a nicely cake-like, Southern-style stone fruit cobbler made with one of the season’s finest offerings – fresh nectarines – absolutely delish! Browning the butter is a really nice touch – we’re leaving off the almonds because M is allergic …
photos of magazine: m&j all other photos: Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Deborah Williams
Mark Bittman’s Sunday Times Magazine piece is full of inventive suggestions on how to tackle the currently ubiquitous, yet fleeting proliferation of these deliciously sweet, salty, tangy, colorful and gnarly fruits – delightful enough to eat plain and unadorned and simply glorious when prepared with this group of deletable recipes that are truly deserving of the precious heirloom tomato.
photos: m&j
We credit our wonderful friend, brother-in-law and chef, Steve Elliott with this recipe because he’s the one who first introduced it to us. But from what he tells us, this wonderful method for making the mellowest, least bitter and most delicious iced coffee we’ve ever tasted has been a Louisiana secret for generations. Enjoy!
Happy summer!
